"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Tart Shells Recipe

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This recipe for Baked Tart Shells, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Four Seasons Cookbook
Added: Wednesday, February 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. flour
1 tbsp. sugar
1/4 tsp. salt
1/3 c. shortening
3-4 tbsp. cold water

Directions:
Directions:
Mix flour, sugar and salt in medium bowl with fork. Cut in shortening with pastry blender or two knives. Sprinkle in cold water, 1 tbsp. at a time, until pastry holds together. Shape into ball; divide into 12 equal pieces. Carefully shape into a ball; roll into circles about 5 in. in diameter. Press into tart pans or muffin pans that are 3x1 1/2 in. deep; prick bottom with a fork. Bake in 425 oven 10-12 min. or until light golden brown. If using a recipe for unbaked shells, do not prick the bottom.
For baked shells, fill them with jams, jellies or chilled sauces and custards.

 

 

 

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